You will need:
440gr haddock* (skinless, de-boned and smoked)
750ml full cream milk
1 cup frozen peas
3 -4 carrots peeled and finely chopped
3 spring onions - chopped
4 - 5 large Potatoes - sliced thickly
cornflour to thicken
4 Tbsp creme fraiche (optional)
Peel potatoes, cut into thick-ish slices and parboil.
Place the haddock and milk in a pot and bring to boil, add carrots, spring onions and peas.
Allow to simmer until carrots are tender.
Add 4 Tbsp Creme fraiche - just because I had it and it adds an extra creaminess...
Salt and Pepper to taste.
Mix a little cornflour into a paste and add to mixture.
Let it simmer for a few more minutes to thicken.
Place in an oven proof dish.
Place sliced parboiled potatoes on top in a layer, over lapping.
Put a couple of knobs of butter on top and put into the oven preheated at 180 degrees Celsius.
It will bubbles and cook and brown and look delicious...
Once nice and brown on top, serve with a green salad.
(* this was the quantity I bought fresh from Woolworths, you can use a little more or a little less)